Cheesy Hasselback Chicken

with Chargrilled Capsicum Relish & Roast Veggie Toss

Get ready to meet the chicken of your dreams! With a crispy cheesy crust and tasty pockets of chargrilled capsicum relish, every bite is a flavour bomb. Teamed with a medley of sweet roasted veggies and creamy pesto dressing, this is definitely a dinner worth staying in for.

Preheat the oven to 220°C/200°C fan-forced. Cut the sweet potato (unpeeled) and beetroot into 1cm chunks. Slice the red capsicum into 1cm strips. Slice the red onion into 2cm wedges. TIP: Cut the veggies to the correct size so they cook in the allocated time.

2

Add the sweet potato, beetroot, red capsicum and red onion to an oven tray lined with baking paper. Drizzle with olive oil and season with the salt and a pinch of pepper. Toss to coat, then spread out in a single layer. Roast until tender, 25-30 minutes. TIP: Beetroot retains a lot of its firmness when cooked. It's cooked when you can pierce it with a fork.

3

While the veggies are roasting, cut deep slices, taking care to not slice all the way through, across the chicken breast at 1cm intervals. Place the chicken, cut-side up, on a second oven tray lined with baking paper and stuff with the chargrilled capsicum relish. Season with a generous pinch of salt and pepper, then sprinkle with the shredded Cheddar cheese.

4

Bake the chicken until cooked through, 12-16 minutes (depending on the size of the fillet). TIP: Chicken is cooked through when it is no longer pink inside.

5

In a large bowl, combine the roasted veggies, baby spinach leaves, a drizzle of olive oil and the vinegar. Season to taste with salt and pepper and toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp!

6

Divide the roast veggie toss and cheesy hasselback chicken between plates. Serve with the creamy pesto dressing. TIP: For the low-calorie option, serve without the creamy pesto dressing.